Collard Greens

Ingredients for 4 servings:

• 500 g collard greens, frozen, or curly kale, frozen
• 1 large onion(s), diced
• 100 g smoked bacon in one piece
• 10 g lard or clarified butter
• 2 cloves garlic, chopped, sterilized
• 0.2 liters of cola
• 0.2 liters of beef broth and/or chicken broth
• 1 tsp, leveled salt
• 3 tbsp chili sauce (hot sauce – no Tabasco)
• 1 shot of apple cider vinegar
• 1 tsp mustard, hot
• ½ tsp pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 2 hours 55 minutes

USA Southern Soulfood Classics

Brown the bacon in the lard. Add the onion and brown it as well. Add the frozen cabbage and all other ingredients and simmer with the lid closed for at least 2 hours. Add more liquid if necessary. The cabbage will not overcook, but it will lose its slightly bitter taste from the long cooking. The cabbage will turn a very dark green color. Now increase the heat slightly, remove the lid, and let the liquid reduce (30-45 minutes). It can be strong, slightly sweet, and spicy. Season to taste with salt, sugar, and hot sauce, if desired. Tip: Frozen collard greens are hard to find in Germany, so I use curly frozen kale. It is just as delicious. The amount of fresh cabbage can vary, and it is not necessary to prepare it fresh. Instead of bacon, smoked pork knuckles (ham hocks) are cooked as the meat component in this dish. This gives it a typical flavor. A classic vegetable side dish for American Southern soul food. A delight served with candied sweet potatoes, mac ‘n cheese, BBQ ribs, fried chicken, or brisket. (You can find recipes on my account.)